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Title: Hot Smoked Striped Bass With Mustard Vinaigrette
Yield: 1 Serving

Ingredients

      3 lb Fillet of wild striped bass
      2 tb Dry Rub # 3; see * Note
      2 tb Dijon mustard
      3 tb Balsamic vinegar
      4    Roasted garlic cloves;
           -minced
           Zest of 1 lime
    1/3 c  Extra virgin olive oil
    1/3 c  Peanut oil
           Salt; to taste
           Freshly ground black pepper;
           - to taste
      1 bn Arugula; stemmed and washed
    1/4 c  Chopped fresh tomato

Instructions

* Note: See the "Dry Rub # 3" recipe which is included in this collection.

Rub bass with Dry Rub # 3. Bring meat smoker up to 450 degrees. Place in
individual hot smoker, add wood chips, place on fire and cook for 12
minutes.
In a bowl add Dijon, vinegar, garlic and lime zest, and puree. With
motor still running add oil slowly until emulsified. Season to taste with
salt and pepper.
Spread Arugula on platter, place fish on top and drizzle with
dressing, dazzle with the chopped tomato.
This recipe yields ? servings.

Recipe Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid
From the TV FOOD NETWORK - (Show # GR-3636 broadcast
08-14-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

08-15-1996

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Contributor: Bobby Flay and Jack McDavid

Preparation Time: 0:00

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